Follow basic sausage preparation practices when making this sausage.
- Clean and sanitize all of your equipment before and after use.
- Chill your meat to below 34f or 1c before grinding.
- Before you mix your meat make sure you rechill to 34f or 1c, if you add any liquid make sure its ice
- Mix the meat, liquid, and seasonings till the mince becomes very tacky.
- Stuff the mince into sausage casings and prick out any air pockets or just make sausage patties.
- Cook till you reach your desired internal temp.
Here are a few things you might find useful when making this sausage
- SavorYe Flavor Booster
- Calabrian Pepper Paste
- Calabrian Pepper Powder & Fennel Pollen
- High Quality Natural Casings (AA Grade)
- Thermapen ONE (Accurate Thermometer)
- Sausage Pricker
- Kotai Chef Knife
- Sausage Stuffers
- Meat Grinder
- Meat Mixers
- Stuffing Horn Cleaner
- Butcher Twine & Dispenser
- Small accurate Scale for spices
- Large Capacity Scale (33 pounds)
- Drying rack and tray
- Custom Cutting Board
- Jende Lapping plate for sharpening our grinder plates and knife
If you want to see the different things that we use in operation our be sure to check out our new Amazon Store.
2 Guys & A Cooler Amazon Storefront
Enjoy the video and the recipe. If you have any questions, feel free to ask away. If you make this at home, I’d love to hear about how it came out!!
Guatemalan Longaniza
A bright and flavorful sausage
How much do you want to make? 1000 grams
Ingredients
- 1000 g fatty pork shoulder 70/30 lean to fat ratio
- 16 g salt
- 7 g black pepper
- 7 g savorye
- 3 g cumin
- 2.5 g dried oregano
- .5 g dried marjoram
- 30 g minced garlic
- 60 g jalapeno
- 50 g red onion chopped
- 50 g white onion chopped
- 50 g green onion chopped
- 50 g fresh mint finely chopped
- 15 ml orange juice
- 15 ml apple cider vinegar
- hog casing 29mm-32mm
Instructions
Prepare the casing (If you plan on having a cased sausage)
- Rinse off the salt and flush the casings with some cool water. Place the cleaned casings in some fresh water with some baking soda in it (I use 1 tsp per quart of water) and place in the refrigerator. If you let your casings soak for at least 12 hours, they will be nice and tender by the time you use them.
Prepare the meat and spices
- Clean your meat of any silver skin, sinew, arteries and cut into small strips or cubes. Place in the freezer for an hour or until the temp reaches 32f – 34F. (0c-1c)
- Grind your chilled meat on a 6mm plate. If you prefer a coarser grind, then grind on an 8mm or 10mm plate
- Mix the chilled meat with the spices, liquids, and all the fresh ingredients. Mix it till everything is well incorporated. You will not get a sticky farce with this sausage because of the vinegar addition. This sausage has a loose and crumbly texture.
- Stuff your sausage into a casing and prick out any air pockets. Link the sausage in small 2 inch little sausage links. I used dried corn husks to link this sausage for a more traditional look but you can use butchers twine if you want. Be sure to give yourself a little extra slack in your casing as you link this sausage. Once finished, refrigerate overnight.
- The next day, cook the sausage till you reach your desired internal temperature
Cooking this sausage:
- GRILL METHOD | Bring the temperature of your pit to 300f (148.8c). Place the sausage on the rack and cook till you reach the desired internal temp. Flip often so they cook evenly.
- POACHING | Heat a pot of water to 165f – 176F (73.8 – 80c) and poach the sausage until you hit the desired internal temperature.
- STEAMING | If you have a steam basket or a steam pot, you can cook your sausages like this till you reach the desired cooking temperature.
- SOUS VIDE | Place the sausages in a vacuum sealed bag and cook them in a water bath. Your immersion circulator should be set to 145f (62.7c) and you will cook your sausages for 2 hours. If you have a very large diameter sausage like mortadella (100mm) then you might want to cook that one for 4 hours. Once finished, cool in an ice water bath. I generally cook my sausage sous vide for 1 hour for every inch that the sausage is wide. A 1-inch-wide sausage (25mm) I will cook for 1 hour
- SIMMERING | In a skillet with a little oil and on medium heat, pan fry your sausage till they take on a little color. Add your favorite cooking liquid (water, stock, beer) and simmer your sausage covered till you reach your desired internal temperature.
- BAKING | In a skillet with a little oil and on medium heat, pan fry your sausage till they take on a little color. Then place the sausage in a preheated oven 225f – 300f (107.2c – 148.8c) and bake till you reach your desired internal temperature.
Storage Instructions
- Fresh sausages are more perishable than cured sausages. So, refrigerate them and eat them within 1-2 days.
- You can also place these sausages in a vacuum sealed bag and freeze for later.
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Interesting recipe. I have all the ingredients except for the mint. Walmart and HEB don’t have fresh mint. Looks like I’ll have to grow my own.
When I try to find my comments, they are not there. This has been happening for quite a few years. However, like a dumb ass, this Texan will keep trying to leave positive comments on the recipes. I will make this recipe without mint.
I still don’t have mint so it puts me behind in trying this sausage recipe.
Please include me in the October 31 contest for a smoker. I definitely need a smoker instead of using liquid and/or powdered smoke flavor in sausage. Smokin’-It Smokers has generously given Professional Model 3.5 Convection Digital WiFi Smoker as an exceptional prize. Smokin’-It Smokers is a family owned business known for exceptional customer satisfaction, great quality smokers at affordable prices. Eric endorses Smokin’-It Smokers so this company has to be great.
I do need a smoker for my sausage making. Please include me in the October 31 season conclusion drawing.